It’s Wednesday Workshop time friends! This week in class we are continuing our work with tips and piping bags. This weeks recipe was for Piped Spritz Cookies, that you might recognize as a buttery, crisp cookie that usually makes an appearance during the holidays. The dough is a buttery, soft dough, that’s meant to be squirted through a cookie press or piped through a piping bag. I’ve used a cookie press in the past, and have had poor results. Only because I had such a difficult time with the gun. The dough either stuck to the press and wouldn’t come off on the cookie sheet, or it came on to the sheet but was a completely unrecognizable shape. Thank goodness for sanding sugar, it covers mistakes.
Piping, although it takes some practice, is far simpler and makes for a very pretty cookie.
Now that I’ve had an abundance of spritz cookies to nibble on for the week, I’m truly surprised that we don’t enjoy these all year long. These are absolutely perfect with a steaming cup of tea. Not to mess with years of traditions or anything, but I think there’s room for discussion about how we might have these a few more times throughout the year?
Say, Spritz Cookie Christmas in July?
I’ve learned that the trick with making the dough soft enough to work with is to cream the ever lovin life out of it. The butter and icing sugar are left to cream for a solid 10 minutes before adding other ingredients. And once the flour is added, all of the mixing pretty much comes to a halt. That ensures that the gluten in the flour doesn’t get too excited and the cookie stays crisp and light.
I have to say that I really love the simplicity of these cookies. They can be enjoyed plain or sandwiched with some seedless jam and dipped in any kind of chocolate. Even a little dollop of jam on top with a sprinkle of powdered sugar is perfect!
I’m piping my way through this class and still loving every sweet minute of it.
Have a great week friends!
A classic recipe for easy Piped Spritz Cookies with just a hint of lemon flavor. Perfect with a steaming cup of tea!
*Recipe via George Brown Pastry Arts1
- 165gr unsalted butter, room temperature
- 160gr shortening
- 200gr icing sugar
- 5gr vanilla extract
- pinch of salt
- zest of 1 lemon
- 3 eggs
- 75ml milk
- 250gr bread flour
- 250gr pastry flour
- 300gr semi sweet chocolate for dipping (if desired)
- 1 cup seedless raspberry jam (if desired)
- Preheat oven to 375 degrees.
- Sift the bread flour and the pastry flour together; set aside.
- In the bowl of a stand mixer add the butter, shortening icing sugar and vanilla. Beat on 3rd speed until light and fluffy- at least 10 minutes.
- Scrape the bowl down and add the lemon zest. Beat again for 3 minutes.
- Scrape the bowl down again and add the eggs, one at a time, beating well between each addition. Each egg needs to be completely incorporated before adding the next.
- Add the sifted flours and mix just until incorporated. In a slow stream, add in the milk. Mix on high for 30 seconds to ensure everything is well blended. Stop mixing at this point.
- Add the dough to a piping bag fitted with the large star tip. Pipe shells, rosettes and hearts onto a parchment lined cookie tray, approximately 2 inches in length. Bake the cookies until just golden, approximately 8-10 minutes.
- Let the cookies cool and sandwich with seedless raspberry jam or dip in melted chocolate if desired.